This easy and delicious recipe for Mary Berry’s Posh White Chocolate Shortbread Biscuits is perfect for a quick treat. These buttery, creamy biscuits are made with simple ingredients you likely have at home. Dip them in white chocolate for a delightful finish that makes them truly special!
This Posh White Chocolate Shortbread Biscuits Recipe Is From Cook and Share by Mary Berry
Ingredients Needed:
- 175g (6oz) plain flour, plus extra for dusting
- 175g (6oz) unsalted butter at room temperature, cubed
- 75g (3oz) ground almonds
- 75g (3oz) icing sugar
- 1 tsp vanilla extract
- 180g (6½oz) white chocolate, broken into pieces
How To Cook Ginger Bread Recipe:
- Preheat the Oven: Preheat your oven to 180°C (160°C Fan/Gas Mark 4) and line two baking sheets with non-stick baking paper.
- Make the Dough: In a food processor, combine the plain flour, cubed butter, ground almonds, icing sugar, and vanilla extract. Blend until the mixture forms a smooth dough.
- Roll Out the Dough: Lightly dust a work surface with flour. Remove the dough from the bowl and shape it into a ball. Using a floured rolling pin, roll out the dough to about 3mm (⅛in) thick.
- Cut the Biscuits: Stamp out rounds using a 6cm (2½in) round cutter. Place the biscuits on the prepared baking sheets, ensuring there’s space between each one.
- Bake: Bake in the preheated oven for 15–18 minutes until the biscuits are pale golden. Carefully transfer them from the trays with a fish slice and leave to cool on a wire rack.
- Melt the Chocolate: Place the white chocolate in a heatproof bowl over a pan of simmering water. Stir until melted and smooth.
- Decorate the Biscuits: Spoon the melted chocolate over the biscuits in a zig-zag pattern, or dip half of each biscuit into the chocolate. Leave them to set on a wire rack until the chocolate hardens.
Recipe Tips
- Use Room Temperature Butter: Make sure your butter is at room temperature for easier mixing. Cold butter can make the dough tough and hard to work with.
- Don’t Overmix the Dough: Mix the ingredients just until they come together. Overmixing can make the biscuits tough, so stop as soon as you have a smooth dough.
- Chill the Dough: If the dough feels sticky after rolling, chill it in the fridge for 15–30 minutes. This makes it easier to cut and helps the biscuits hold their shape while baking.
- Bake Until Just Golden: Keep an eye on the biscuits while they bake. They should be pale golden, not brown. Overbaking can make them dry and less enjoyable.
- Allow to Cool Completely: Let the biscuits cool completely on the wire rack before dipping them in chocolate. This prevents the chocolate from melting and helps it set nicely.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover Posh White Chocolate Shortbread Biscuits in a sealed container and store them in the fridge. They will last up to a week.
- Freeze: To freeze the biscuits, first lay them on a baking sheet until they freeze solid. After that, move them to a sealed container or freezer bag. They can be frozen for up to three months. When you want to eat them, take them out of the freezer and let them sit at room temperature for about 30 minutes before serving.
Nutrition Facts
Serving Size: 1 biscuit (approximately 15g)
- Calories: 76 kcal
- Total Fat: 4.6 g
- Saturated Fat: 2.8 g
- Cholesterol: 0 mg
- Sodium: 15 mg
- Potassium: 15 mg
- Total Carbohydrate: 8.9 g
- Dietary Fiber: 0.2 g
- Sugars: 2.8 g
- Protein: 0.8 g
Try More Mary Berry Recipes:
- Mary Berry Malted Chocolate Cake
- Mary Berry Salted Caramel Cake
- Mary Berry Windfall Pie
- Mary Berry Coconut and Jam Cake
- Mary Berry American Chocolate Cake
Mary Berry Posh White Chocolate Shortbread Biscuits
Description
This easy and delicious recipe for Mary Berry’s Posh White Chocolate Shortbread Biscuits is perfect for a quick treat. These buttery, creamy biscuits are made with simple ingredients you likely have at home. Dip them in white chocolate for a delightful finish that makes them truly special!
Ingredients
Instructions
- Preheat the Oven: Set your oven to 180°C (160°C Fan/Gas 4).
- Make the Dough: In a food processor, combine the plain flour, cubed butter, ground almonds, icing sugar, and vanilla extract. Blend until the mixture forms a smooth dough.
- Roll Out the Dough: Lightly dust your work surface with flour. Remove the dough from the processor and shape it into a ball. Use a floured rolling pin to roll the dough out to about 3mm (⅛in) thick.
- Cut the Biscuits: Use a round cutter to stamp out rounds from the dough. Place the biscuits on the prepared baking sheets, leaving space between each one.
- Bake: Bake in the preheated oven for 15–18 minutes until the biscuits are pale golden. Carefully remove them from the trays using a fish slice and let them cool on a wire rack.
- Prepare the Chocolate: In a heatproof bowl over a pan of simmering water, melt the white chocolate.
- Decorate the Biscuits: Spoon the melted chocolate over the biscuits in a zig-zag pattern, or dip half of each biscuit into the chocolate. Leave them to set on a wire rack until the chocolate hardens.
Notes
- Use Room Temperature Butter: Make sure your butter is at room temperature for easier mixing. Cold butter can make the dough tough and hard to work with.
- Don’t Overmix the Dough: Mix the ingredients just until they come together. Overmixing can make the biscuits tough, so stop as soon as you have a smooth dough.
- Chill the Dough: If the dough feels sticky after rolling, chill it in the fridge for 15–30 minutes. This makes it easier to cut and helps the biscuits hold their shape while baking.
- Bake Until Just Golden: Keep an eye on the biscuits while they bake. They should be pale golden, not brown. Overbaking can make them dry and less enjoyable.
- Allow to Cool Completely: Let the biscuits cool completely on the wire rack before dipping them in chocolate. This prevents the chocolate from melting and helps it set nicely.
Mary Berry Posh White Chocolate Shortbread Biscuits